Grilled Chicken and Veggie Pizza for #SundaySupper

In two weeks, I will be spending the weekend in Orlando for Food and Wine Conference (July 19th to 21st). I can’t tell you how excited I am for this conference. It will be a chance to learn and grow my blog. It will also be a place for me to meet other fabulous food bloggers and writers. (Don’t worry, this blog isn’t turning into a full time food blog. I love writing about and eating food so I want to learn how to do that to the best of my ability.) One of the sessions that I am really excited about is the cooking demonstration by Sara Moulton, a cookbook author and TV personality. Who better to learn cooking skills from than a professional chef, right? My thoughts exactly.

To celebrate Sara Moulton joining the conference, the #SundaySupper group decided to create recipes inspired by Sara Moulton. I was provided with a copy of her cookbook, Sara Moulton’s Everyday Family Dinners (<— affiliate link), to help come up with my recipe and it is filled with recipes that sound absolutely delicious. As I looked through the book, I found a recipe for a basic pizza dough and knew that I wanted to create a recipe for a delicious pizza. There were so many delicious recipes in this cookbook that I will have plenty of ideas for future recipes.

Pizza is by far one of my favorite dinners to make. It is simple, well-balanced and completely customizable. Whenever I need a simple and easy meal, I always suggest pizza and my boyfriend never complains. Sometimes we settle for the frozen pizza from the grocery store or delivery pizza but those are never have the exact flavors we are looking for. When we are really creative, we will pick up a ball of pizza dough from the bakery section of the store and create our own pizza. When I decided to use fresh made pizza dough, I also decided that using fresh made sauce and fresh toppings would be the only way to do.

My boyfriend and I don’t really like tomato-based pizza sauce. When we normally make pizza at home, we like to use an Alfredo sauce. It isn’t nearly as acidic and it gives the pizza a different flavor than you would normally find. I didn’t want to use an Alfredo sauce for this pizza recipe. As I looked through Sara’s website, I discovered a recipe for a grilled pizza that included a recipe for a basil pesto sauce that I thought would be perfect.

The recipe makes enough whole wheat pizza dough for two pizza crusts. The dough can made ahead of time and frozen for up to one month.

Author: Rachel L. Wright

Recipe type: Main

Cuisine: American

Serves: 2 pizza crusts

Ingredients

1 cup lukewarm water (105 to 115 degrees F)

1 package yeast (2-1/4 teaspoons)

¼ cup olive oil, plus extra for oiling the bowl

½ tablespoon honey

3 cups whole wheat flour, plus extra as needed

½ tablespoon salt

Instructions

Pour the water into a food processor. Add the yeast, oil and honey. Pulse several times until mixed together. Add the flour and salt. Process until the mixture comes together and the dough forms a soft, slightly sticky ball. (If the dough is too sticky, add flour one tablespoon at a time and mix until smooth. If the dough is too stiff, add water one tablespoon at a time and mix until smooth.)

Place the dough on a lightly floured surface and knead by hand to form a smooth, round ball. Place the dough in a large oiled bowl. Turn the dough over in the over bowl until the dough is coated with oil. Cover the bowl tightly with plastic wrap. Place the bowl in a warm spot. Let rise until the dough has doubled in size, about 1 hour.

Once the dough has doubled in size, place the ball on a lightly floured surface. Punch it down and knead for 1 to 2 minutes, until the dough is smooth. Divide the dough into two equal-sized balls.

Sprinkle work surface with polenta. Use a rolling pin to roll out pizza dough on polenta until approximately ¼ inch thick. Brush both sides of the dough with olive oil. Set aside.

Brush chicken breasts, corn, asparagus, and mushrooms cap with olive oil and sprinkle with salt. Place on the grill directly over the heat, turning occasionally. Grill the chicken breasts until the temperature reaches 165 degrees F, about 10 minutes. Grill the corn, asparagus and mushroom caps until they begin brown, about 8 minutes. Remove from grill and let cool.

Pick up the rolled out pizza dough by the corners closest to you and lay it down flat on the grill from back to front. Close the grill and cook for 2 to 3 minutes, or until the bottom is golden brown. Transfer the crust from the grill to a baking sheet with the grill marks facing up. Spread basil pesto over the entire surface. Evenly spread chicken, corn, asparagus, mushrooms and sun-dried tomatoes over the crust. Top with the shredded asiago cheese.

Switch the grill to indirect heat (turn off the center burner on a 3 burner grill or turn off one side on a 2 burner grill). Set the pizza on the grill over the unlit section. Close the grill and let the heat circulate until the bottom of the pizza is golden brown and the cheese is bubbly, about 7 to 10 minutes. Remove the pizza from the grill. Slice and serve.

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Disclosure: I was provided with a copy of Sara Moulton’s Everyday Family Dinners cookbook. As always, all thoughts and opinions are my own.

About Rachel L.

Rachel is a 30 year old civil engineer by day and a coffee-addicted runner by night. She loves traveling, eating, and enjoying life. Currently, she is living in the Tampa Bay area of Florida with her fiance and their two amazing fur babies.

Reader Interactions

Comments

Yummm! Pizza is also one of our favorite meals to make at home…especially on the grill! I remember seeing you tweet or instagram a picture of your pizza and I was drooling at the thought of it. Love the pesto sauce for something a bit different!!!

I was a little nervous about grilling pizza because I am not huge fan of crispy crust pizza. That didn’t happen with this pizza. I think you need to brush the crust with plenty of olive oil to avoid that.

This pizza looks incredible Rachel!! YUM! Now I want Pizza for dinner!

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